| (a) | Identify a variety of milk and plant-based (e.g., nut, seed and grain beverage) products. |
| (b) | Explore key nutrients in milk and plant-based beverage products and the health benefits gained by including milk and plant-based beverage products as part of a healthy eating pattern. |
| (c) | Define curdling, scald, casein, boil over, skim and scorching. |
| (d) | Explore ways to use types of milk (e.g., fresh, dried, evaporated, condensed) in food preparation. |
| (e) | Compare types of milk (e.g., non-fat, 2%, whole, fat reduced, buttermilk). |
| (f) | Determine how to read nutrition fact labels on milk and milk alternative products. |
| (g) | Compare aspects (e.g., taste, cost, nutrition, health benefits) of milk and plant-based beverages. |
| (h) | Discuss proper storage of milk and plant-based beverages. |
| (i) | Examine guidelines for cooking with milk and plant-based beverages. |
| (j) | Prepare or describe the preparation of recipes made with milk and plantbased beverages. |
| (k) | Explore allergies or intolerances (e.g., lactose intolerance) to milk products. |
Flat Out Food - Season 2
From the water to the forest, to wide open fields, Saskatchewan produces some of the finest food in the world.
Flat Out Food traces local ingredients from the field to the plate with the help of host Jenn Sharp. She travels through the province, meeting the farmers, the food artisans and the chefs who make Saskatchewan’s culinary scene shine. This documentary series highlights unique Saskatchewan ingredients and their journey from the field to the plate. Season 2 includes the following episodes:
- Walleye
- Milk
- Tomato
- Pork
- Rhubarb
Each episode is 30 minutes in length.
Milk
From fresh milk on the farm to raw milk cheese and handcrafted ice cream, Jenn experiences it all while learning about milk’s many uses.
Walleye
Jenn visits northern Saskatchewan to learn how to catch, clean, and cook walleye.
Flat Out Food - Season 2
From the water to the forest, to wide open fields, Saskatchewan produces some of the finest food in the world. Flat Out Food traces local ingredients from the field to the plate with the help of host Jenn Sharp. She travels through the province, meeting the farmers, the food artisans and the chefs who make Saskatchewan’s culinary scene shine.
Tomato
Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato-based cocktail and a delectable meal starring the bright red fruit.
Season 2 includes the following episodes:
- Walleye
- Milk
- Tomato
- Pork
- Rhubarb
Each episode is 30 minutes in length.
Flat Out Food - Season 2
From the water to the forest, to wide open fields, Saskatchewan produces some of the finest food in the world. Flat Out Food traces local ingredients from the field to the plate with the help of host Jenn Sharp. She travels through the province, meeting the farmers, the food artisans and the chefs who make Saskatchewan’s culinary scene shine.
Pork
Great pork starts with how the animal is raised. Jenn learns about pork production and enjoys a true farm to table dinner.
Season 2 includes the following episodes:
- Walleye
- Milk
- Tomato
- Pork
- Rhubarb
Each episode is 30 minutes in length.
Flat Out Food - Season 2
From the water to the forest, to wide open fields, Saskatchewan produces some of the finest food in the world. Flat Out Food traces local ingredients from the field to the plate with the help of host Jenn Sharp. She travels through the province, meeting the farmers, the food artisans and the chefs who make Saskatchewan’s culinary scene shine.
Rhubarb
The prairie staple, rhubarb, is often found in desserts but as Jenn discovers, it has some surprising uses as well.
Season 2 includes the following episodes:
- Walleye
- Milk
- Tomato
- Pork
- Rhubarb
Each episode is 30 minutes in length.